. 2014 Nov 24;39(2):178–182. doi: 10.1016/j.jgr.2014.10.007

Table 1.

Total sugar, acidic polysaccharides and total phenolic compound contents of fermented ginseng seed on the different strains

Strain	Total sugar (mg/g)	Acidic polysaccharides (mg/g)	Total phenolic compound (mg/g)
Control	31.94 ± 2.15^d	2.15 ± 0.17^d	0.81 ± 0.02^c
Bacillus subtilis KFRI 1124	35.41 ± 0.54^cd	5.72 ± 0.18^b	1.28 ± 0.01^a
Bacillus subtilis KFRI 1127	45.32 ± 2.67^a	8.74 ± 0.12^a	1.31 ± 0.04^a
Pediococcus pentosaceus LY 011	37.63 ± 3.78^bc	5.05 ± 0.06^c	1.08 ± 0.02^b
Lactobacillus gasseri KCTC 3162	40.14 ± 1.85^b	5.08 ± 0.05^c	1.05 ± 0.03^b

Data are presented as mean ± SD in triplicate determinations. Means with the same letters in each column are not significantly different at p < 0.05 using Duncan's multiple range test